These Plum, Marzipan & Poppy Seed Buns are an autumnal twist on a German Classic and one of my favourite bakes of all times! Picture soft, pillowy yeasted buns filled with a moist poppy seed and marzipan cream and juicy pieces of plums.
In the bowl of your stand mixer mix the flour and salt together.
Shape the dough into a ball, brush with a bit of oil and let it proof in a lightly oiled, covered bowl for about stand mixer h or until doubled in size. You can also put the covered bowl in the fridge to proof overnight.
Whisk together the ingredients for the glaze. Once the buns have cooled down a little you can glaze them.
If you let your dough proof in the fridge over night, your ingredients can be added cold. Just make sure your butter is softened